Best Peanut Butter Chocolate Chip Cookies Recipe
Look no further for the Best Peanut Butter Chocolate Chip Cookies Recipe! These self-rising flour cookies are soft, thick, chewy, and loaded with delicious peanut butter and chocolate chips.
- Prep Time: 5 minutes
- Chill Time: 2 hours
- Cook Time: 9-12 minutes
- Total Time: 0 hours
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
Ingredients
- 1 stick salted butter, softened*
- 1/2 cup creamy peanut butter
- 1/3 cup granulated sugar
- 1/2 cup light brown sugar
- 1 large egg, room temperature
- 1 tsp vanilla
- 1 1/3 cups self-rising flour* (167 grams)
- 1 cup chocolate chips (I use 1/2 of milk chocolate chips and 1/2 semi sweet chocolate chips)
Instructions
- First place softened butter in a large mixing bowl and add granulated sugar, light brown sugar, and creamy peanut butter. Use an electric hand mixer and mix together until smooth and combined. Add in a large egg and vanilla extract and mix until combined.
- Next, begin adding in your self-rising flour in increments, and continue mixing until fully incorporated. Turn off the mixer and stir in your chocolate chips with a spatula until evenly combined.
- Cover the cookie dough and place in the refrigerator to chill for a minimum of 2 hours or overnight.
-
Once chilled and ready to bake, remove from the fridge and preheat oven to 350 degrees F.
-
Use a small cookie scoop and place cookie dough balls on a large cookie sheet lined with parchment paper. Use the bottom of a cup to gently press the cookies down slightly. Because these cookies don’t spread much, you can place 12 cookies on a pan. If desired, add a few chocolate chips to the tops of each cookie dough ball.
-
Bake in a preheated 350 degree oven for 9-12 minutes until the sides and tops are lightly golden. Times may vary and require less or more time depending on your oven.
-
Once fully baked, remove from the oven and let cool on the pan for 5 minutes, before transferring to a wire cooling rack to cool further until ready to serve.
-
Serve cookies warm and enjoy!
Notes
Butter Tips:
- For best results, I recommend using a food thermometer to ensure your butter is soft enough. Your butter should be between 65-68 degrees
- I recommend salted butter for this recipe, but if you prefer you can use unsalted or half of each.
Flour Tips:
- I recommend using a food scale to weigh your self-rising flour in grams.
- If you don’t have self-rising flour, you can make your own with this recipe.
Storage Instructions:
Store any leftover cookies in an airtight container at room temperature for up to 1 week